Chicken and Shrimp Jambalaya
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 2 tbsp butter
- 1 tbsp olive oil
- pepper to taste
- 5 cloves garlic minced
- 2 stalks celery diced
- 1/2 tbsp dried oregano
- green onions for garnish
- 1 onions, chopped
- 1 bell pepper chopped (i used red)
- 6 boneless skinless chicken thighs cut in small pieces (chicken breast works as well)
- 2 large dried bay leaves
- hot sauce to taste (i used 2 tbsp of frank's hot s but it depends on how spicy you want it)
- 2 cups basil marinara sauce (or canned tomatoes including
- 2 cups chicken stock or water
- 1 cups long grain white rice (i used jasmine)
- 1 lb peeled deveined large shrimp
- 1 tsp cajun spice
- Carbohydrate 13.5821450072673 g
- Cholesterol 22.451562512627 mg
- Fat 9.58663563028037 g
- Fiber 0.860812504837201 g
- Protein 6.89209063015623 g
- Saturated Fat 4.56132250226816 g
- Serving Size 1 1 to 6 (398g)
- Sodium 388.011125307678 mg
- Sugar 12.72133250243 g
- Trans Fat 0.651414375355668 g
- Calories 167 calories
Preheat oven to 350 F degrees. In a large skillet or a dutch oven melt the butter and saute onion for 3 minutes until transparent. Add bell pepper, celery and chicken. Cook for 5 min or until chicken is no longer pink. Add garlic, oregano, bay leaves and pepper.Add marinara sauce, chicken stock or water, rice and stir. Cook until it comes to a boil. Add hot sauce, I used about 2 tbsp of hot sauce and it was nice and spicy for me, but if you don't like it so hot, use less. Cover the dutch oven and place in the oven and bake for about 30 to 45 minutes until rice is cooked.In the meant time, clean the shrimp and season with cajun spice. Add the olive oil to a small skillet and heat the oil, then add the seasoned shrimp and cook about a minute per side, until it's pink and a bit crisp. You can cut the shrimp into small pieces or use it as whole.Add shrimp and green onions to the jambalaya and stir.Serve warm.
